Steam the cauliflower for 6 minutes in a large covered pot with about 1/2 inch of boiling water in the bottom. Drain and cool to room temperature.
Meanwhile, stir together the mayo, sour cream (if using), mustard, lime juice, garlic, chipotle puree, and salt. Stir in the cilantro, onion, pepper, and cooked cauliflower. Serve at room temperature or chill in the refrigerator.
*** To make the chipotle puree simply blend a can of chipotles in adobo in a small food processor. This freezes really well. I freeze it in 1/2 tablespoon portions in an ice cube tray so I can take one out when needed.To Store: keep it in the fridge until you are ready to serve. It will last up to 4 days if kept in a sealed container. Substitutions: you can swap the Dijon for spicy mustard. You can also exchange the lime juice for lemon juice. Prep Time: chop up the peppers and onions ahead of time. Mince the garlic and throw everything together when you are ready. Doubling:It’s easy to double or triple the keto potato salad. Just make as many batches as you need and keep it cold and stored in the refrigerator until you are ready to serve.